Baked Apple Oatmeal

If your family is like ours, then groceries like oatmeal and milk are staples. Just like my fridge always has a gallon of Hood Milk, my pantry is always well stocked with basics like old-fashioned oats.

Between breakfasts and baking, we just go through these two musts faithfully each week.

Over the years, I have strayed from classically prepared oatmeal to more non-conventional methods. Recipes like overnight oats, and seasonally flavored baked oatmeal dishes are easy and fun to make.

You see, my family gets on kicks. One month we might be all about the stove oats with milk, and cinnamon, and the next overnight oats soaked in Hood whole milk. It all depends on where the recipe cards land.

This month, we are all into Baked Apple Oatmeal.

I guess you could say we are eager for the fall season to start here in New England?

Despite the fact that apples are sold year round, I cannot wait to start making all things apple with freshly picked apples. We have the best orchards here in our area of Massachusetts–kind of like how we have the best milk.

I’ll raise you all a glass of ice-cold Hood milk any day of the year because it is always in our fridge. I love this milk because it truly is the best quality cow’s milk for your family.

I’ll raise you all a glass of ice-cold Hood milk any day of the year because it is always in our fridge. I love this milk because it truly is the best quality cow’s milk for your family.

Best of all, Hood Milk is produced without artificial growth hormones* and is tested for antibiotics**.

It pairs so perfectly with everything from this Baked Apple Oatmeal to a peanut butter & jelly sandwich. Our kids love it with everything which leads us to going through 2 gallons of milk a week!

Milk also provides nutrition children need with 8g of protein and 9 essential nutrients per serving, and is a reliable source of calcium and Vitamin D that our children need for bone growth an development.

If you would like to try this Baked Apple Oatmeal breakfast or brunch idea you will need some very basic pantry ingredients as well as some Hood Whole Milk.

Old Fashioned Oats- These work well for this recipe because they absorb the milk and eggs nicely, and have a chewy consistency.

Hood Whole Milk- These ingredient helps provide a creaminess for the oats.

Eggs- Two large eggs work help bind this oatmeal so it rises and becomes fluffy.

Baking Powder- This works with the eggs to keep the oats fluffy and help them rise.

Maple Syrup- Pure maple syrup gives these oats a nice, natural sweetness because this recipe doesn’t require conventional sugar.

Spices- Cinnamon, and nutmeg provide a delicious apple pie flavor.

Extract- Vanilla extract provides a nice custardy flavor for the oats.

Apples- I prefer Granny Smith apples because they are tart and adapt well to other flavors without becoming too mushy or sweet.

Pecans- These provide a nice crunch and a depth of nutty flavor.

This recipe is delicious whether you serve it warm or cold.

It must be stored in the fridge after baking it.

If you don’t have pecans on-hand you can use walnuts or almonds.

By baking it in a parchment-lined 9″ x 9″ dish you can make clean up easier.

This baked oatmeal tastes fantastic with a dollop of vanilla yogurt and additional cinnamon on top. You can also serve it with additional maple syrup.

Be sure to remove the peels from your apples. If you do not, they will become tough and hard to chew.

Overall, this baked oatmeal was easy and loaded with delicious, wholesome flavors. I suggest trying it out to see if your family would also love it as much as ours.